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Veal Cutlet Marinated in Barley Miso, Ginger and Yuzu with Burnt Chili Cucumber Pickle

Veal cutlets marinated for 24 hours in miso and yuzu, griddled and roasted, served with a charred chili courgette pickle.

DinnerJapaneseVealFusionMisoYuzu
Estimated Nutrition
Calories
296.1
kcal / serving
1184.2 kcal total
Carbs
9.6g
per serving
38.2 g total
Fat
20.6g
per serving
82.4 g total
Protein
18.2g
per serving
72.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
tbsp
Barley Miso
null
2
tsp
Soy Sauce
null
2
tsp
Mirin
null
3
tbsp
Sushi Vinegar
null
Fruits
3
tbsp
Yuzu Zest
finely diced
0.5
piece
Ruby Grapefruit
cut into segments
Liquids
2
tsp
Sake
null
1
tbsp
Ginger Juice
fresh, to taste
Meat
280
g
Veal Cutlet
bone on
NutsSeeds
1
tsp
Garlic
crushed
1
pinch
Shichimi Pepper
null
1
pinch
Sea Salt
null
6
sprig
Coriander
fresh
OilsFats
4
tbsp
Rice Bran Oil
null
Vegetables
3
tbsp
Root Ginger
finely chopped, fresh
2
tbsp
Shallot
finely chopped
1
piece
Red Chilli
null
1
piece
Yellow Courgette
halved lengthways
1
piece
Green Courgette
halved lengthways

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